Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour.

In this study, oat flour (OF) was used to replace wheat flour in tarhana formulation at the levels of 10, 20, 30 and 40% (w/w). Control sample did not contain OF. The results showed that addition of OF caused increases in levels of phenolic acids within tarhana samples. The most abundant phenolic acids were vanillic and ferulic acids, and they were followed by gallic acid. Tarhana samples with OF also showed higher antioxidant activities than control sample did. Compared with the control sample, the total phenolic content level increased with the increase in the amount of OF. The results of sensory analysis showed that OF addition neither caused any undesirable taste nor an odor and panelists emphasised a sweet taste as the OF amounts were increased. Therefore, tarhana supplemented with OF can be claimed to be a good source of minerals, phenolics and antioxidants as compared to tarhana without OF.

Changes in antioxidant activity and phenolic acid composition of tarhana with steel-cut oats.

Steel-cut oats (SCO) was used to replace wheat flour in the tarhana formulation (control) at the levels of 10%, 20%, 30% and 40% (w/w). Control sample included no SCO. Substitution of wheat flour in tarhana formulation with SCO affected the mineral contents positively. SCO additions also increased phenolic acid contents of tarhana samples. The most abundant phenolic acids were ferulic and vanillic acids, followed by syringic acid in the samples with SCO. Tarhana samples with SCO also showed higher antioxidant activities than the control. Compared with the control, the total phenolic content increased when the level of SCO addition was increased. SCO addition did not have a deteriorative effect on sensory properties of tarhana samples and resulted in acceptable soup properties in terms of overall acceptability. SCO addition improved the nutritional and functional properties of tarhana by causing increases in antioxidant activity, phenolic content and phenolic acids.

Effect of supervised exercise program including balance exercises on the balance status and clinical signs in patients with fibromyalgia.

The objective of this study is to investigate whether the supervised exercise program including balance exercises was superior to home exercise programs in improving clinical parameters and balance status in patients with FM. Fifty women who were diagnosed with primary FM were assigned into supervised exercise group (Group 1) and home exercise group (Group 2). Evaluation parameters were clinical parameters [pain, number of tender points (NTP), Beck Depression Scale (BDS), Fibromyalgia Impact Questionnaire (FIQ)], and parameters associated with balance [timed up and go test (TUGT), four square step test (FSST), Berg Balance Scale (BBS), Activities-Specific Balance Confidence Scale (ABC), and static balance measurements]. Significant differences were determined between all pre- and post-exercise clinical follow-up parameters at 12th week in Group 1. There was a significant difference only in the BDS score between baseline and at the 24th week. When the changes in balance parameters in Group 1 were investigated, a significant difference was noted at the 12th week in terms of TUGT, FSST, and ABC scale scores compared to baseline; however, the significant change maintained only in ABC scale at the 24th week compared to baseline. Significant differences were noted in all clinical parameters in Group 2 at the 12th week, whereas no difference was observed at the 24th week. Evaluation of balance parameters in Group 2 at the 12th week revealed significant differences in terms of the TUGT, FSST, BBS, and ABC scale scores compared to baseline, whereas 24th week evaluation revealed significant differences only in the BBS and ABC scale scores. When the two groups were compared, a significant difference was observed in favor of Group 2 only for the BBS at the 12th week evaluation. Exercise programs had short-term beneficial effects on either clinical signs or dynamic balance.

Identification of medicinal off-flavours generated by Alicyclobacillus species in orange juice using GC-olfactometry and GC-MS.

AIMS: The objective of this study was to identify compounds responsible for medicinal off-flavours produced by different species and strains of Alicyclobacillus in orange juice using a combination of chromatographic-coupled olfactometric techniques and gas chromatography-mass spectrometry (GC-MS). METHODS AND RESULTS: Each of five Alicyclobacillus strains was inoculated into separate juice samples and incubated up to 28 days at 45 degrees C. Aroma compounds in the juice were analysed by GC-olfactometry (GC-O) and confirmed using GC-MS. GC-O identified three components that were described as medicinal/antiseptic. Microbial populations were enumerated at timed intervals by spiral plating onto Alicyclobacillus agar. Within 28 days incubation, all five strains produced medicinal off-aromas from guaiacol and at least one halogenated phenol. SIGNIFICANCE AND IMPACT OF THE STUDY: This is the first study to evaluate individual juice aroma components produced by Alicyclobacillus species using olfactometry and to demonstrate that at least three medicinal off-flavour compounds are associated with the growth of alicyclobacilli in orange juice.